Photograph of the finished Nam prik num

Thailand · Chẻo ớt xanh nướng Chiang Mai

Nam prik num

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 8.5 oz
  • Photograph of Garlic Garlic 2.1 oz
  • Photograph of Dried shallots Dried shallots 2.8 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Lime Lime 1.2
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.4 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 2.8 oz
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Long beans Long beans 5.6 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Grill whole green bell peppers, garlic, and shallots over charcoal or in a dry cast-iron pan for about 10 minutes, turning them over until the skins are slightly charred and the insides are tender.
  2. 2 Peel off the burnt skin, remove the stems from the chili peppers, and let them cool for 5 minutes.
  3. 3 Grind the chili peppers, garlic, and onions together with the shrimp paste and salt in a mortar until they are finely shredded but still slightly lumpy, not as smooth as soy sauce.
  4. 4 Add fish sauce and lemon juice, mix well, then taste and adjust the salt and spiciness to your liking.
  5. 5 Sprinkle with cilantro and serve with crispy fried pork skin, cabbage, and green beans for dipping.

With an appliance

  • Oven 38 min

    Change step 1: Place the chilies, garlic, and onions on the racks in the oven at 240 degrees for 12 minutes, then rotate the tray for 6 minutes; the ingredients will be tender and evenly browned, cleaner of soot, but with a slight smoky flavor.

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